Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup all-purpose flour

  3. 1 1/2 teaspoons baking powder

  4. 1/4 teaspoon salt

  5. 1/2 teaspoon ground cinnamon

  6. 1/2 teaspoon ground nutmeg

  7. 4 eggs -- at room temperature

  8. 3/4 cup granulated sugar

  9. 3/4 cup canned pumpkin pie filling

  10. confectioners' sugar

  11. filling

  12. 12 ounces cream cheese -- at room temp.

  13. 2/3 cup granulated sugar

  14. 1 teaspoon vanilla

  15. 1/4 cup mini semisweet chocolate

  16. piece 1/4 cup blanched slivered almonds

  17. toasted and coarsely chopped

Instructions Jump to Ingredients ↑

  1. Prepare Roll: Heat oven to 375 degrees. Line jelly-roll pan with waxed paper. Coat with nonstick cooking spray.

  2. Combine the flour, baking powder, salt, cinnamon and nutmeg in a small bowl.

  3. Beat eggs in large bowl at medium speed for 2 minutes or until slightly thickened. Beat in sugar, a tablespoon at a time; continue beating until very thick and lemon colored, 5 to 7 minutes. On lowest speed, beat in pumpkin just until blended. With rubber spatula, fold in flour mixture in 2 batches. Spread evenly in prepared pan.

  4. Bake in 375 degree oven for 10 to 12 minutes or until top of cake springs back when lightly touched in center. Generously sieve confectioners' sugar over clean kitchen towel. When cake is done, immediately loosen edges; invert onto towel. Remove waxed paper. Sprinkle cake with additional confectioners' sugar. From a short end, roll up cake with towel, jelly-roll fashion. Let cool on wire rack for 1 hour.

  5. Meanwhile, prepare filling: Beat cream cheese, sugar and vanilla in bowl for 5 to 8 minutes until creamy. Stir in chocolate and almonds.

  6. Unroll cake. Spread with cheese mixture. Reroll without towel. Refrigerate at least for 4 hours or overnight, cove


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